Loading...| 1 15-oz. can black beans, well rinsed and drained | |
| 2 eggs | |
| 1/4 cup All Natural Avocado Oil | |
| 2/3 cup sugar | |
| 1/2 tsp Fleur de Sel | |
| 3/4 cup cocoa powder | |
| 1 1/2 tsp baking powder | |
| 1/2 tsp Pure Vanilla Extract | |
| 1/4 tsp Almond Extract | |
| 1/4 tsp Rum Extract |
Black bean brownies. Say what? Yes. Crazy but it’s true. We were first introduced to these by Feel Good Mama Chenoa Farrell. We love Chenoa’s approach to wellness and food. And these brownies are a great example of how to live well and deliciously! We took this recipe and ran with the flavor. We’ve combined three extracts to bring nice complimentary flavor to the rich chocolate.
Adapted from Minimalist Baker
| 1. | Preheat oven to 350°D. Lightly spray muffin tin with nonstick spray. This recipe yields 9 muffins. |
| 2. | Place black beans, eggs, All Natural Avocado Oil, sugar and Fleur de Sel in the bowl of a food processor. Process, stopping often to scrape down sides. The mixture should be very smooth. Add in the cocoa powder, extracts and baking powder. Process until smooth, stopping often to scrape down sides. The mixture should be smooth and shiny with no bumpy bits of black bean. If the batter appears too thick, add a Tbsp or two of water and pulse again. |
| 3. | Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger. Bake for 20-25 mins or until the tops are dry and edges start to pull away from the sides. Cool for 30 minutes for attempting to handle. The insides will be fudgy, and overall, they are fragile. Store leftovers in the refrigerator. |
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